‘Fondants vary enormously, but these are the best I’ve ever tasted,’ says Michel Roux Sr. ‘This is my adaptation of a recipe belonging to our skilful English pâtisserie mascot, Claire Clark, a true artist and dear friend. Ramekins can be used in place of metal rings; simply un-mould directly onto the plate.’
Follow the Michel Roux Sr Warm Chocolate Fondants here
200g softened butter, plus 20g to grease the rings
200g good-quality dark, bitter or Manjari chocolate,
preferably Valrhona, finely chopped
200g icing sugar, sifted, plus extra to dust
4 eggs, mixed with 4 egg yolks
55g plain flour
35g dark, extra bitter cocoa powder
500ml warm coffee crème anglaise to serve
Use a brush to lightly butter the insides of 12 metal rings, 5cm in diameter and 3.5cm tall and line each with a band of greaseproof paper, 5cm tall. Stand the rings on a baking tray lined with greaseproof paper.
Preheat the oven to 190°C/Gas 5. Put the chocolate in a heatproof bowl over a saucepan one-third filled with hot water, making sure the bottom of the bowl is not in contact with the water. Place over a gentle heat until the chocolate has melted, then take off the heat and set aside in a warm place.
Using an electric whisk, beat the butter and icing sugar together until pale and aerated, then slowly incorporate the egg mixture, whisking constantly to keep the mixture smooth. Reduce the mixer speed and incorporate the melted chocolate a little at a time. Sift the flour and cocoa together over the mixture and fold in carefully, using a large metal spoon. Fill the prepared moulds with the fondant mixture to the top of the rings.
Bake in the oven for 8–10 minutes. To check to see if they are done, insert a small skewer into the centre of one; if the centre feels liquid, it is not yet cooked. If it feels soft, and the skewer meets with no resistance, they are done – the centre should still be very slightly runny. Remove from the oven and leave to rest on the baking tray for 30 seconds.
Lift the rings off all the fondants, slide a small palette knife under one, transfer it to a serving plate and remove the band of greaseproof paper. Repeat with the rest of the fondants. Dust the tops with icing sugar, pour coffee crème anglaise around each fondant and serve immediately
Desserts by Michel Roux Sr. is published by Quadrille (£14.99, Hardback)
Photography (C) MARTIN BRIGDALE
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